Crock Pot Creamy Chicken and Wild Rice Soup

The weather is cooling off, to my dismay of course. To combat this weather, I have been wanting warm comforting soups. Now, the man of the house doesn’t look at soup as a meal, but he will get used to it one of these days. The first one to try was a big hit with the kids and I though. Plus it was easy!

Crock Pot Chicken and Rice Soup Recipe

Start by chopping up two stalks of celery. Then I tossed some carrots in the food processor to chop up finely to get about a cup or so. I also diced one shallot. If you don’t have a shallot, dice a half of an onion. I then tossed it in the crock pot along with two cloves I had sliced. Now, this is optional, but I sliced about 4 or 5 mushrooms and tossed them in as well.

crock pot chicken and rice soup recipe

So, I wasn’t sure if this was going to work when I decided to try it, but I thought it would be worth a try. Grab a box of long grain and wild rice. My box was the 4 ounce or so box.

Crock Pot Chicken and Rice Soup Recipe

Dump it on top of the veggies. Then add about 1 pound of chicken breasts and chicken tenders. I buy the tenders and breasts when they are on sale and freeze them in 1 pound portions to use later. I then poured the seasoning packet from the rice over top of the chicken. Then pour a box (or four cups) of chicken broth over everything. Pour two more cup of water over top. Then cook on high for 4-6 hours or low for 6-8 hours.

Crock Pot Chicken and Rice Soup Recipe
While it is all cooked, cut or tear the chicken apart. This can be done during the cooking or at the end of cooking.
Crock Pot Chicken and Rice Soup Recipe

Then start on the roux by melting a stick of butter. Mix together 1/3 cup of flour and 1/2 teaspoon salt and pepper. Add it to the butter. When the roux is formed it will look something like this. Then slowly add 2 cups of milk or half and half. I did a combo of the milk and half and half.

how to make a roux

Pour it into the crock pot and stir together.

crock pot chicken and rice soup

Let it cook for another 15 minutes or so. The soup will be thick and creamy.

crock pot chicken and rice soup recipe

Divine yumminess.

Crock Pot Chicken and Rice Soup Recipe

Crock Pot Creamy Chicken & Wild Rice Soup

Prep time: 

Cook time: 

Total time: 

Serves: 4-6

A flavorful and filling chicken and rice soup recipe for chili fall or winter night.
  • 1 cup carrots, chopped or grated
  • 1 cup celery, diced
  • 2 cloves garlic, sliced
  • 4-5 mushrooms, sliced
  • 1 shallot or ½ onion, diced
  • 1 box long grain and wild rice
  • 1 pound chicken breasts or tenders
  • 4 cups of chicken broth
  • 2 cups water
  • ½ cup butter
  • ¼ cup flour
  • ½ teaspoon salt and pepper
  • 2 cups milk
  1. Mix the carrots, celery, onion, garlic, mushrooms, chicken, rice and seasoning packet, broth, and water into slow cooker.
  2. Cook on low setting for six to eight hours or on high for four hours.
  3. Break apart chicken at the end of cooking time and turn to low if cooked on high.
  4. Melt butter in saucepan over medium heat. Add flour, salt and pepper, whisking together with melted butter to form roux. Slowly whisk in milk.
  5. Continue adding milk and whisking till mixture thickens and comes to a boil. Remove from heat.
  6. Stir mixture into slow cooker. Let cook an additional 15 minutes on low heat.


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  1. Miz Helen says

    Hi Leah,
    Your Soup looks so good it is perfect for a cold fall day. I am sharing my Cranberry Oat Bars. Thanks for hosting and have a wonderful week!
    Miz Helen

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  3. Lark (SparkyLarky)@ Lark's Country Heart says

    What a great recipe! Thank you for sharing this with us all on "Made it on Monday" link party last week.

    And guess what?….YOUR recipe made the TOP 3!
    * The post will be up on Monday the 7th.
    Congrats and thank you again!


    This looks so good. I love soups and I particularly love hearty soup. Thanks so much for sharing again. I really appreciate it.

  5. says

    i read everyone’s ctmemnos before i attempted this recipe. For all those who need specifics (like i do at times) i used Buttermilk Grands biscuits by Pillsbury. i did cut them in half and I squeezed 14 in there. 13 would have been comfortable but i didn’t know how to cook a ball of biscuit so i just squeezed. i did make extra glaze (i even added 1 tsp of cinnamon sugar in the glaze). i cooked them for about 2h 15m and they were still a little soft, but 2h and 30m was good. My crockpot is fairly new and i did use a liner. they came out beyond fantastically great (my boyfriend ate 9 of the 14) and THANK YOU to the Crock Pot Girl for being awesome and posting this recipe.


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